Chicken Tandoori Stir Fry

If you are a fan of Asian fare, try this one on for size.  A great stir fry tandoori chicken recipe that is reminiscent of Southeast Asia, this chicken dish is full of flavor, with ginger, cumin and garlic.  Also, it is great for large crowds.

Ingredients

Marinade

  • 1/2 cup (4 fl. oz.) nonfat plain yogurt
  • 3 Tbsp. fresh lime juice
  • 1 Tbsp. ground ginger
  • 1 tsp. minced garlic
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. ground cumin
  • 1 Tbsp. chopped fresh cilantro
  • 1/2 tsp. salt

Chicken

  • 2 lbs. skinless, boneless chicken breasts cubed

Stir Fried Vegetables

  • 1 tsp. peanut oil
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 cup bean sprouts
  • 3/4 cup sliced water chestnuts
  • 3/4 cup asparagus spears
  • 1/4 cup peanuts
  • 1 cup chicken stock
  • 2 Tbsp. low-sodium soy sauce
  • 1 1/2 Tbsp. cornstarch
  • Freshly ground pepper to taste
  • 1 Tbsp. chopped fresh cilantro

Directions

To prepare:
In a bowl, combine all the marinade ingredients and stir until well mixed. Place the cubed chicken into the bowl and stir the marinade with the chicken. Cover and refrigerate for 3 hours minimum.

To cook:
Preheat the oven to 350 degrees. Remove the chicken from the refrigerator 30 minutes before cooking. Bake the chicken for about 25 minutes. Set aside.

In a wok or a large, heavy skillet, heat the peanut oil and stir-fry the carrots, celery and broccoli for 3 minutes over medium heat. Stir in the snow peas, bean sprouts, water chestnuts, asparagus and peanuts and stir-fry for 2 more minutes. Stir in the chicken stock.

In a small bowl, whisk the soy sauce and cornstarch together. Pour the mixture into the vegetables, stirring constantly until thickened. Season with pepper.

Remove chicken from oven and toss into mixture. To serve, sprinkle with cilantro.

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